Dynamic heat adjustment of a spectral power distribution configurable cooking instrument

ABSTRACT

Several embodiments include a cooking instrument. The cooking instrument can include a heating system. The heating system can include one or more heating elements capable of emitting wireless energy into the cooking chamber. The cooking instrument can also include a control system. The control system can executing a heating sequence to drive the heating system, detect, based on an output signal of a sensor, a trigger event, and configure the heating system in response to detecting the trigger event.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation-in-part of U.S. patent applicationSer. No. 15/261,784, filed Sep. 9, 2016 that claims the benefit of U.S.Provisional Patent Application 62/249,456 filed Nov. 2, 2015; U.S.Provisional Patent Application No. 62/216,859 filed Sep. 10, 2015; U.S.Provisional Patent Application No. 62/218,942 filed Sep. 15, 2015; U.S.Provisional Patent Application No. 62/240,794 filed Oct. 13, 2015 andU.S. Provisional Patent Application No. 62/256,626 filed Nov. 17, 2015,which all are incorporated by reference herein in their entirety.

TECHNICAL FIELD

Various embodiments relate to cooking instruments, such as ovens.

BACKGROUND

The art of cooking remains an “art” at least partially because of thefood industry's inability to help cooks to produce systematically awardworthy dishes. To make a full course meal, a cook often has to usemultiple cooking instruments, understand the heating patterns of thecooking instruments, and make dynamic decisions throughout the entirecooking process based on the cook's observation of the target food'sprogression (e.g., transformation due to cooking/heating). Because ofthis, while some low-end meals can be microwaved (e.g., microwavablemeals) or quickly produced (e.g., instant noodles), traditionally, trulycomplex meals (e.g., steak, kebabs, sophisticated dessert, etc.) cannotbe produced systematically using conventional cooking instrumentsautomatically. The industry has yet been able to create an intelligentcooking instrument capable of automatically and consistently producingcomplex meals with precision, speed, and lack of unnecessary humanintervention.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a structural diagram of a perspective view of a cookinginstrument, in accordance with various embodiments.

FIG. 2 is a block diagram illustrating physical components of a cookinginstrument, in accordance with various embodiments.

FIG. 3 is a block diagram illustrating functional components of acooking instrument, in accordance with various embodiments.

FIG. 4 is a flowchart illustrating a method of operating a cookinginstrument to cook food, in accordance with various embodiments.

FIG. 5A is a cross-sectional front view of a first example of a cookinginstrument, in accordance with various embodiments.

FIG. 5B is a cross-sectional top view of the cooking instrument of FIG.5A along lines A-A′, in accordance with various embodiments.

FIG. 5C is a cross-sectional top view of the cooking instrument of FIG.5A along lines B-B′, in accordance with various embodiments.

FIG. 5D is an example cross-section of one of the filament assemblies,in accordance with various embodiments.

FIG. 6 is a flow chart illustrating a method of operating a cookinginstrument, in accordance with various embodiments.

FIG. 7 is a partial cross-sectional diagram of a cooking instrumentincluding an image sensor system, in accordance with variousembodiments.

FIG. 8 is a flow chart illustrating a method of operating a cookinginstrument, in accordance with various embodiments.

The figures depict various embodiments of this disclosure for purposesof illustration only. One skilled in the art will readily recognize fromthe following discussion that alternative embodiments of the structuresand methods illustrated herein may be employed without departing fromthe principles of embodiments described herein.

DETAILED DESCRIPTION

A conventional oven cooks food within its chamber utilizing a singlesetting over a period of time. Cooking a complex dish (e.g., havingmultiple components) with such oven is either restricted by how wellcooked all of the components together as a whole is or requires thatonly a subset of components be cooked at one time in the oven. Disclosedis a cooking instrument capable of: executing a heating sequence todrive a heating system; detecting, based on an open-ended data stream ofa sensor, a trigger condition; and responsive to detecting the triggerevent, adjusting the heating system. The sensor can be a microphone. Thecooking instrument can monitor a continuous audio stream for sound ofpopping, boiling, sizzling, or other sound indicative of a change inphase or state of foodstuff in the cooking chamber. The sensor can be avolatile organic compound sensor. The cooking instrument can perform aparticulate analysis to identify specific aerial material associatedwith a change in phase or state of foodstuff in the cooking chamber. Thesensor can be a camera and the trigger event can be a fire presenceevent, a smoke presence event, a condensing steam presence event, or anycombination thereof.

Several embodiments include a cooking instrument. The cooking instrumentcan include a heating system. The heating system can include one or moreheating elements capable of emitting wireless energy into the cookingchamber. The cooking instrument can also include a control system. Thecontrol system can determine a heating sequence to drive the heatingsystem. The control system can then execute the heating sequence. Theheating sequence can include an instruction to adjust, based on atrigger event detectable by the control system, the spectral powerdistribution of wireless energy waves emitted from a heating element inthe heating system. The control system can adjust the spectral powerdistribution by generating a control signal to a power supply or theheating system to pulse modulate the power provided to the heatingelement. The spectral power distribution can be a function oftemperature of the heating element. By driving the temperature of theheating element to a target range and maintaining the temperature withinthe target range by the proper pulse modulation setting, the cookinginstrument can tune the spectral power distribution of the heatingelement.

The heating system can be determined based on a food cooking recipe or afoodstuff selected or identified by the cooking instrument. A foodcooking recipe is a set of parameters and configurations to the cookinginstrument in order to prepare and cook a foodstuff dish. A food cookingrecipe can also include one or more heating sequences or one or moreinstructions to generate such heating sequences. In some embodiments,each heating sequence in a food cooking recipe corresponds to a set oflogical instructions to drive the heating system, where the set oflogical instructions are expected to be executed in a sequence prior tothe time when some amount of user intervention is needed to continueexecuting the food cooking recipe.

A heating sequence is a set of logical instructions to drive a heatingsystem of the cooking instrument. The logical instructions can includeconfiguration parameters specifying a particular setting of pulsemodulation used to drive one or more heating elements of the heatingsystem. The logical instructions can include one or more logicalbranches, each logical branch with one or more instructions of drivingthe heating system. Whether to execute a logical branch (e.g., executeonce or repeatedly execute) can be determined by a trigger event. Thetrigger event can be a conditional precedent or a conditionalsubsequent. The logical instructions can include feedback controlinstructions to adjust the configuration parameters of the heatingsystem.

FIG. 1 is a structural diagram of a perspective view of a cookinginstrument 100, in accordance with various embodiments. The cookinginstrument 100 can include a chamber 102 having a door 106. At least onecooking platform 110 is disposed inside the chamber 102. The cookingplatform 110 can be a tray, a rack, or any combination thereof.

The cooking instrument 100 can include a heating system (not labeled inFIG. 1). The heating system can include one or more heating elements 114(e.g., a heating element 114A, a heating element 114B, etc.,collectively as the “heating elements 114”). The chamber 102 can belined with the heating elements 114. Each of heating elements 114 caninclude a wavelength controllable filament assembly. The wavelengthcontrollable filament assembly is capable of independently adjusting anemission spectral power distribution (hence also peak frequency and peakwavelength), emission power, and/or emission signal pattern in responseto a command from a computing device (not shown) of the cookinginstrument 100.

In several embodiments, the chamber 102 is windowless. That is, thechamber 102, including the door 106, is entirely enclosed without anytransparent (and/or semitransparent) parts when the door 106 is closed.For example, the chamber 102 can be sealed within a metal enclosure(e.g., with thermal insulation from/to the outside of the chamber 102)when the door 106 is closed. A camera 118 can be attached to an interiorof the chamber 102. In some embodiments, the camera 118 is attached tothe door 106. For example, the camera 118 can face inward toward theinterior of the chamber 102 when the door 106 is closed and upward whenthe door 106 is opened as illustrated. In some embodiments, the camera118 is installed on the ceiling (e.g., top interior surface) of thechamber 102. The camera 118 can be attached to the door 106 or proximate(e.g., within three inches) to the door 106 on the ceiling of thechamber 102 to enable easy cleaning, convenient scanning of labels,privacy, heat damage avoidance, etc.

In several embodiments, each of the heating elements 114 includes one ormore wavelength-controllable filament assemblies at one or morelocations in the chamber. In some embodiments, each of the one or morewavelength-controllable filament assemblies is capable of independentlyadjusting its emission spectral power distribution (e.g., peak emissionfrequency) and/or its emission power. For example, the peak emissionfrequency of the wavelength-controllable filament assemblies can betuned within a broad band range (e.g. from 20 terahertz to 300terahertz). Different frequencies can correspond to differentpenetration depth for heating the food substances, the cooking platform110 or other items within the chamber 102, and/or parts of the cookinginstrument 100.

The heating elements 114 can be controlled to have varying power, eitherby using a rapidly switching pulse width modulation (PWM)-likeelectronics by having a relay-like control that turns on and offrelatively quickly compared to the thermal inertia of the heatingfilament itself. The change in peak emission frequency can be directlycorrelated with the amount of power delivered into the heating element.More power correlates to higher peak emission frequency. In some cases,the cooking instrument 100 can hold the power constant while loweringthe peak emission frequency by activating more heating elements, each ata lower power. The cooking instrument 100 can independently control peakemission frequencies of the filament assemblies and power them bydriving these filament assemblies individually.

In some embodiments, using the max power for each individual heatingelement to achieve the highest emission frequency is challenging becausethe power consumption may be insufficiently supplied by the AC powersupply (e.g., because it would trip the fuse). In some embodiments, thisis resolved by sequentially driving each individual heating element atmaximum power instead of driving them in parallel with reduced power.Intermediate peak emission frequency can be achieved by having acombination of sequential driving and parallel driving.

In some embodiments, the camera 118 includes an infrared sensor toprovide thermal images to the computing device as feedback to a dynamicheating sequence (e.g., a heat adjustment algorithm). In someembodiments, the cooking instrument 100 includes multiple cameras. Insome embodiments, the camera 118 includes a protective shell. In someembodiments, the heating elements 114 and the camera 118 are disposed inthe chamber 102 such that the camera 118 is not directly between anypairing of the heating elements. For example, the heating elements 114can be disposed along two vertical walls perpendicular to the door 106.The heating elements 114 can be quartz tubes (e.g., with heatingfilaments therein) that run horizontally on the vertical walls andperpendicular to the door 106.

In some embodiments, a display 122 is attached to the door 106. In someembodiments, the display 122 is attached to an outward-facing surface ofthe chamber 102 other than the door 106 (as shown). The display 122 canbe a touchscreen display. The display 122 can be attached to an exteriorof the chamber 102 on an opposite side of the door 106 from the camera118. The display 122 can be configured to display a real-time image or areal-time video of the interior of the chamber captured by and/orstreamed from the camera 118.

FIG. 2 is a block diagram illustrating physical components of a cookinginstrument 200 (e.g., the cooking instrument 100), in accordance withvarious embodiments. The cooking instrument 200 can include a powersupply 202, a computing device 206, an operational memory 210, apersistent memory 214, a heating system 216 with one or more heatingelements (e.g., a heating element 218A, a heating element 218B, etc.,collectively as the “heating elements 218”), a cooling system 220, animage sensor system 222 (e.g., the camera 118), a network interface 226,a display 230 (e.g., the display 122), an input component 234, an outputcomponent 238, a light source 242, a microphone 244, one or moreenvironment sensors 246, a chamber thermometer 250, a temperature probe254, or any combination thereof. The heating elements 218 can be theheating elements 114. In some embodiments, each of the heating elements218 is individually tunable (e.g., by the computing device 206) tochange its emission spectral power distribution independent of others.

The computing device 206, for example, can be a control circuit. Thecomputing device 206 serves as the control system for the cookinginstrument 200. The control circuit can include an application-specificintegrated circuit, a controller, or a circuit with a general-purposeprocessor configured by executable instructions stored in theoperational memory 210 and/or the persistent memory 214. The computingdevice 106 can control all or at least a subset of the physicalcomponents and/or functional components of the cooking instrument 200.

The power supply 202 provides the power necessary to operate thephysical components of the cooking instrument 200. For example, thepower supply 202 can convert alternating current (AC) power to directcurrent (DC) power for the physical components. In some embodiments, thepower supply 202 can run a first powertrain to the heating elements 218and a second powertrain to the other components. In some cases, thefirst powertrain is an AC powertrain and the second powertrain is a DCpowertrain.

The computing device 206 can control peak wavelengths and/or spectralpower distributions (e.g., across different wavelengths) of the heatingelements 218. The computing device 206 can implement various functionalcomponents (e.g., see FIG. 3) to facilitate operations (e.g., automatedor semi-automated operations) of the cooking instrument 200. Forexample, the persistent memory 214 can store one or more cookingrecipes. Each cooking recipe can include one or more heating sequencescontaining executable instructions (e.g., executable by the computingdevice 206) to drive the heating elements 218. The operational memory210 can provide runtime memory to execute the functional components ofthe computing device 206. In some embodiments, the persistent memory 214and/or the operational memory 210 can store image files or video filescaptured by the image sensor system 222.

The heating elements 218 can be wavelength controllable (e.g., capableof changing its spectral power distribution). For example, the heatingelements 218 can include quartz tubes, each enclosing one or moreheating filaments. In various embodiments, the side of the quartz tubesfacing toward the chamber wall instead of the interior of the chamber iscoated with a heat resistant coating and/or a reflective coating. Theoperating temperature of the heating filaments can be extremely high.Hence, the cooling system 220 can provide cooling (e.g., convectional orotherwise) to prevent the heat resistant coating from melting orvaporizing.

The heating elements 218 can respectively include filament drivers(e.g., respectively a filament driver 224A and a filament driver 224B,collectively as the “filament drivers 224”), filament assemblies (e.g.,respectively filament assembly 228A and filament assembly 228B,collectively as the “filament assemblies 228B”), and containment vessels(e.g., respectively containment vessel 232A and containment vessel 232B,collectively as the “containment vessels 232”). For example, eachheating element can include a filament assembly housed by a containmentvessel. The filament assembly can be driven by a filament driver. Inturn, the filament driver can be controlled by the computing device 206.For example, the computing device 206 can instruct the power supply 202to provide a set amount of power to the filament driver. In turn, thecomputing device 206 can instruct the filament driver to drive thefilament assembly to generate electromagnetic waves (i.e., a form ofwireless electromagnetic energy) with one or more selected peakwavelengths and/or other particular characteristics defining a spectralpower distribution type.

The image sensor system 222 serves various functions in the operation ofthe cooking instrument 200. For example, the image sensor system 222 andthe display 230 together can provide a virtual window to the inside ofthe chamber despite the cooking instrument 200 being windowless. Theimage sensor system 222 can serve as a food package label scanner thatconfigures the cooking instrument 200 by recognizing a machine-readableoptical label of the food packages. In some embodiments, the imagesensor system 222 can enable the computing device 206 to use opticalfeedback when executing a cooking recipe. In several embodiments, thelight source 242 can illuminate the interior of the cooking instrument200 such that the image sensor system 222 can clearly capture an imageof the food substance therein.

The network interface 226 enables the computing device 206 tocommunicate with external computing devices. For example, the networkinterface 226 can enable Wi-Fi or Bluetooth. A user device can connectwith the computing device 206 directly via the network interface 226 orindirectly via a router or other network devices. The network interface226 can connect the computing device 206 to an external device withInternet connection, such as a router or a cellular device. In turn, thecomputing device 206 can have access to a cloud service over theInternet connection. In some embodiments, the network interface 226 canprovide cellular access to the Internet.

The display 230, the input component 234, and the output component 238enable a user to directly interact with the functional components of thecomputing device 206. For example, the display 230 can present imagesfrom the image sensor system 222. The display 230 can also present acontrol interface implemented by the computing device 206. The inputcomponent 234 can be a touch panel overlaid with the display 230 (e.g.,collectively as a touchscreen display). In some embodiments, the inputcomponent 234 is one or more mechanical devices (e.g., buttons, dials,switches, or any combination thereof). In some embodiments, the outputcomponent 238 is the display 230. In some embodiments, the outputcomponent 238 is a speaker or one or more external lights.

In some embodiments, the cooking instrument 200 includes the microphone244, and/or the one or more environment sensors 246. For example, thecomputing device 206 can utilize the audio signal, similar to imagesfrom the image sensor system 222, from the microphone 244 as dynamicfeedback to adjust the controls of the heating elements 218 in real-timeaccording to a heat adjustment algorithm (e.g., a part of a dynamicheating sequence). In one example, the computing device 206 can detectan audio signal indicative of a fire alarm, a smoke alarm, popcorn beingpopped, or any combination thereof. For example, the computing device206 can adjust the heating system 216 according to the detected audiosignal, such as turning off the heating elements 218 in response todetecting an alarm or in response to detecting a series of popcorn noisefollowed by silence/low noise. The environment sensors 246 can include apressure sensor, a humidity sensor, a smoke sensor, a pollutant sensor,or any combination thereof. For example, the pollutant sensors can bevolatile organic compound (VOC) sensors, particulate sensors, or anycombination thereof. The particulate sensors can detect particulates,for example, in particulate matter (PM₁), (PM_(2.5)), or (PM₁₀) range.Pollutant sensing and smoke sensing are valuable for the cookinginstrument 200 because intense energy output from the heating elements218 have the ability to not only sear food matter, but also burn thefood matter. Depending on the desired outcome, the food matter may needto be seared without too much burning, or be strategically burnt incertain areas. The particulate sensing can feed valuable data to thecomputing device 206 to modulate the intensity and timing of the heatingelements 218 to achieve the desirable outcome (e.g., cooked state ofvarious foodstuff). The computing device 206 can also utilize theoutputs of the environment sensors 246 as dynamic feedback to adjust thecontrols of the heating elements 218 in real-time according to a heatingsequence instruction (e.g., a heat adjustment algorithm).

In some embodiments, the cooking instrument 200 includes the chamberthermometer 250, and/or the temperature probe 254. For example, thecomputing device 206 can utilize the temperature readings from thechamber thermometer 250 as dynamic feedback to adjust the controls ofthe heating elements 218 in real-time according to a heat adjustmentalgorithm. The temperature probe 254 can be adapted to be inserted intofood to be cooked by the cooking instrument 200. The computing device206 can also utilize the outputs of the temperature probe 254 as dynamicfeedback to adjust the controls of the heating elements 218 in real-timeaccording to a heat adjustment algorithm. For example, the heatadjustment algorithm of a cooking recipe can dictate that the foodshould be heated at a preset temperature for a preset amount timeaccording to the cooking recipe.

Device Self Protection

In various embodiments, the cooking instrument 200 is capable ofproviding self-preservation functionalities. Unlike conventional cookinginstruments that rely on user intervention for self-preservation, thecomputing device 206 can monitor various sensor signals to ensure thatthe heating system 216 does not accidentally place the cookinginstrument 200 in one or more threat conditions. Conventionally, theresponsibility of protecting the cooking instrument has always fell onthe user. Traditional manufacturers generally make the assumption thatno non-standard condition can possibly occur due to limitations it putsin its heating system. However, that may not be a safe assumption asmany different external factors can be unforeseeable at the time ofdesign and testing.

In one example, the computing device 206 can process signal feeds fromthe image sensor system 222, the microphone 244, the chamber thermometer250, the temperature probe 254, the environment sensors 246, the inputcomponent 234, or any combination thereof, substantially in real-time,to identify threat conditions in the cooking instrument 200. In somecases, the computing device 206 can receive feedback from the heatingelements 218 themselves, such as sensing that one of the filaments is nolonger working. Threat conditions may pertain to overheating (e.g., asevidenced by raising temperature, visual of smoke, sound signal ofsizzling fire or popping oil), electric shorts, or other unrecognizablepatterns that deviates from the ordinary state of operation. Forexample, the computing device 206 can process the signal feed(s) todetect smoke beyond a threshold level, temperature beyond a thresholdlevel, presence of fire, electric discharge over a threshold level,steam beyond a threshold level, or any combination thereof.

In one example scenario, foodstuff may be destined to be overcooked whentoo much wireless energy is pumped into the food. This can result in theregion of lowest target temperature of the foodstuff (e.g., at thecenter of thickest portion of the foodstuff) to go higher than intendedby the heating sequence. In these cases, the temperature probe 254(e.g., a multi-point temperature probe) can detect that threat conditionand reduce heating intensity until a calculated confidence indicatingcorrect heat has been injected goes higher than a confidence threshold.

In another example scenario, failure of a heating element (e.g., when afilament breaks) is not evident to the user. By measuring the filament'sresistance, the computing device 206 can ascertain its health. Inanother example scenario, a fire can burn within the cooking chamber.The image sensor system 222 can monitor the cooking chamber and monitorthe generation of smoke. The computing device 206 can determine oridentify the flashpoint of combustible food matter in the cookingchamber (e.g., by correlating the detected smoke to a measuredtemperature and/or a timestamp). The computing device 206 can use theflashpoint and the detected smoke to make probabilistic assessments asto the likelihood of fire. If likelihood of fire is high, the computingdevice 206 can back off the heating intensity of the heating system 216.If fire is detected in the cooking chamber, the heating system 216 canshut-down until fire extinguishes due to lack of oxygen. In the casethat some smoke is detected, the computing device 206 can immediatelyback off heating, and apply a preprogrammed lower intensity heatingpatterns such that smoke is not generated with the same intensity.Alternatively, the computing device 206 can learn the best intensity ofheat to apply. The vast majority of smoke is produced by pyrolysis,which is characterized by blackening of the food matter.

The computing device 206 can thus process the signal feeds to detect athreat condition in substantially real-time. Responsive to detecting thethreat condition, the computing device 206 can command the othercomponents of the cooking instrument 200 to take remedial action tocounter the threat condition or send an alert to a user of the cookinginstrument 200 via the output component 238, the display 230, the lightsource 242, the network interface 226, or any combination thereof. Forexample, the remedial action can be turning off the one or more of theheating elements 218 or changing the cooking mode of the heatingelements 218 (e.g., stopping a searing mode that directly transfers heatto the surface of the foodstuff).

Detectable threat conditions can include a condition that would spoilthe food quality of a final comestible produced by the cookinginstrument 200. For example, the threat conditions can include: when thecooking instrument 200 is searing too rapidly (e.g., too much risk ofblackening or burning) or when too much steam is condensing (e.g.,indicative of brining too much water to boil, which may indicate dryfood). Such conditions can be detectable via machine vision on the imagesensor system 222, audio signal detection via the microphone 244, or theenvironment sensors 246. Detectable threat conditions can be stored as asystem-wide setting in the persistent memory 214. In some embodiments,the detectable threat conditions include a condition that is correctable(e.g., the heating system 216 can be adjusted based on the detectedthreat condition to improve quality of the resulting comestible). Insome embodiments, the detectable threat conditions include a conditionthat lowers the quality of the user experience in using the cookinginstrument 200. For example, having a lot of smoke or condensing steamin a cooking chamber (e.g., the chamber 102) may interfere with thevisual feedback provided by the display 230 or having a lot of poppingnoise in the cooking chamber may interfere with the audio feedback heardby the user.

When the computing device 206 executes a heating sequence to drive theheating system 216, the computing device 206 can detect, based on anoutput signal (e.g., an open-ended data stream) of a sensor (e.g., theimage sensor system 222, the microphone 244, the input component 234,the temperature probe 254, the chamber thermometer 250, the environmentsensor(s) 246, or any combination thereof), a trigger event. Thecomputing device 206 can, responsive to detecting the trigger event,configure the heating system 216 to interrupt or reconfigure the heatingsequence. In some cases, the computing device 206 can configureaccording to a branching condition specified by the heating sequence(e.g., the heating sequence includes multiple branches and a triggercondition corresponding to the trigger event that specifies a particularbranch to take in response to the trigger event). In some cases, thecomputing device 206 can interrupt the heating sequence due to detectinga threat condition.

In some embodiments, the sensor is the microphone 244 and the computingdevice 206 detects the trigger event by monitoring a continuous audiostream to identify sound of popping, boiling, sizzling, or other soundpatterns indicative of a change in phase or state of foodstuff in thecooking chamber. In some embodiments, the sensor is the environmentsensor 246, particularly a volatile organic compound (VOC) sensor. Thecomputing device 206 can detect the trigger event by performing aparticulate analysis to identify specific aerial material associatedwith a change in phase or state of foodstuff in the cooking chamber. Thecomputing device 206 can be further configured to perform an anisotropicreflectance and/or multi-wavelength analysis to facilitateidentification of particles in the particulate analysis (e.g., bydetermining the particulate size).

An important component of dynamic cooking is being able to obtainfeedback to the states of foodstuff within a cooking chamber. However,conventional grills and ovens at most provide a temperature signal. Someembodiments include utilizing image sensor feedback and machine visionto enable dynamic cooking. For example, if the computing device 206determines that a surface of foodstuff is searing more quickly thanintended according to an image taken by the image sensor system 222, thecomputing device 206 can shorten searing time of a heating sequence,stop searing, or reduce heat intensity. For another example, if thecomputing device 206 observes that foodstuff (e.g., steak or bread)contracts in girth/width and increases in height (or vice versa) as ittransforms under heat, the computing device 206 can re-adjust theheating intensity according to whether the foodstuffs surface is closeror farther away from the heating elements 218.

Even cooking instruments with a camera lack the capability of preciseidentification of aerial molecules within the cooking chamber, wheresuch identification of the molecules can shed light on the physicalstates and phase changes of foodstuff within the cooking chamber.Various embodiments advantageously utilize the microphone to capture anaudio signal within the cooking chamber and analyze the audio signal to:(1) detect state changes in foodstuff (e.g., sizzling, popping,combustion, boiling, searing, and other characteristic sound patternsthat occur at certain known temperatures etc.); and/or (2) detect threatconditions (e.g., fire and smoke). Various embodiments advantageouslyutilize the VOC sensor to determine the presence of particulates in thecooking chamber. A full particulate analysis including particulate sizedetermination can help the control system better tailor the heatingsequence for precision cooking.

Anisotropic reflectance is a measurement technique that attempts togauge particulate geometry without 3-D scanning of tiny particles.Typical particles of interest range from less than 1 um to 10 um.Anisotropic reflectance works by using multiple incident lights (e.g.,the light sources 242) and multiple receivers (e.g., the image sensorsystem 222) to assess possible asymmetries of the particle. For example,there can be two light transmitters A and B, and there are two lightreceivers C and D. If the particulate matter were perfectly spherical,reflections from light transmitter A to light receiver C, lighttransmitter A to light receiver D, light transmitter B to light receiverC, and light transmitter B to light receiver D should all be equivalent.If the particular were not spherical, these readings would be different,and some estimates to its geometric properties can be made.

Estimates to the particle size can be made in several ways. In someembodiments, the computing device 206 can time the length of a reflectedpulse (e.g., time between activating at least one of the light sources242 and time when the image sensor system 222 receives the light pulse),assuming all particles are traveling at the same speed. In someembodiments, the computing device 206 can use multiple wavelengths fromthe light sources 242 to assess the size of the particle. If theparticle were substantially smaller than the wavelength of theilluminating light, the particle will be invisible to a correspondinglight detector/light sensor. Specifically, to detect submicronparticles, the computing device 206 can utilize a blue LED or a bluelaser as one of the light sources 242. Such a submicron particle wouldnot be visible to an infrared LED or infrared laser.

Characterizing the smoke particles or just generally characterizing sizeand composition of particles using in anisotropic reflectance enablesthe computing device 206 to discern different types of particulates inthe air. For example, if visible water vapor is detected, it means thatthe surface of the food matter has exceeded 100° C. and thatvaporization of water is happening. This can be a particular triggercondition in a heating sequence executed by the computing device 206.The heating sequence can be adjusted to account for the fact that thefood matter would lose moisture relatively quickly responsive todetecting this trigger condition. The setting of the image sensor system222 can remain the same in some cases as this type of water vapor wouldalso not likely to bother the user of the cooking instrument 200.

During the searing phase of certain proteins, the particulates that areemitted have a certain unique signature in the form of ratios betweendifferent particulate characteristics. It can be valuable to a dynamicheating sequence executed by the computing device 206 to determineexactly when searing has started and when it has stopped. The quantityof smoke generated during this phase can be directly proportional touser irritation since smoke is usually undesirable. In some embodiments,the computing device 206 can control the heating elements 218 tominimize the amount of smoke emitted during searing using the smokedetection as feedback.

Burning food matter is frequently undesirable for culinary reasons.Burning food matter generates a large amount of smokes/particulates.Detection of a large amount of smoke would allow the computing device206 to considerably reduce heating intensity at the expense of cookingspeed in order to make the cooking process more amicable.

Light Normalization for Camera

A camera inside a cooking chamber may produce insufficiently illuminatedimages, especially when the cooking chamber is fully enclosed. Camerasproduce better images when illuminated by white light (e.g., having atleast multi-spectral content in red, green, and blue or adjacentwavelengths thereof). Illumination by balanced multi-spectral content(as to mono-spectral or unbalanced multi-spectral light) can give theuser a nicer image to review or share. The computing device 206 may alsobe post-processing images to normalize to the same scale, allowingeasier tracking of features and detection of threats. In such cases,balanced multi-spectral content would negatively affect thenormalization to produce inaccurate highlighting of features or threatconditions. Some embodiments leverage the existing heating elements 218as light sources for the image sensor system 222. In some embodiments,the heating elements 218 are infrared heaters, and hence produceelectromagnetic waves in infrared, near infrared, and/or red leaningspectra. Some embodiments utilize both the light source 242 and theheating elements 218 as a lighting system. Some embodiments utilize justthe light source 242 as a lighting system.

The images produced from the image sensor system 222 when illuminated bythe heating elements 218 can lean toward a certain color (e.g., be redleaning for infrared-based heating elements). In some cases, the imagesensor system 222 may include an automatic white-balancing and gaincontrol post-processor. The postprocessor may assume a white balancedlight source, and may further distort the white balance, brightness,and/or contrast of the captured images. Particularly, white balancinggenerally does not work with a heater as a source of illuminationbecause the heater changes brightness and wavelengths (opticalwavelengths) too quickly for the white-balancer in the image sensorsystem 222 to work. Sometimes white balancing is not possible whenilluminated with substantially red leaning light settings because theblue pixels in a typical camera would not contain enough information. Tomitigate this problem, long wave suppressing filter can be implementedto “balance” the subpixel illumination so that RGB all contains dataabove their noise floor. A long wave suppressing filter can simply be afilter with blue tint, which suppresses red and green. It could also bea filter that removes red and infrared.

To remedy the potential technical issues described above, in variousembodiments, the computing device 206 is configured to further processthe images produced from the image sensor system 222 when illuminated bythe heating elements 218 to undo the distortions produced from thepostprocessor of the image sensor system 222. By further processing andfiltering the images captured from the image sensor system 222, thecomputing device 222 can generate images representative of the foodstuffinside a cooking chamber with a proper brightness level, contrast, whitebalance, or any combination thereof.

The computing device 206 can coordinate and execute a heating sequenceutilizing the heating elements 218. The heating sequence can adjustwavelengths and intensities of one or more of the heating elements 218simultaneously in sync with the image sensor system 222's exposurewindow (e.g., including the timing and duration of the exposure). Theheating sequence can synchronize the heating elements 218 with theexposure window as well as proactively control white-balancing. Forexample, the heating sequence can set one or more of the heatingelements 218 to emit electromagnetic radiation with color temperature tomatch the image sensor system 222's white-balancer's color temperatureto settle at the same point together such that the heating elements 218are usable as an illumination source when taking images with the imagesensor system 222. The computing device 206 can also enhance an imagefrom the image sensor system 222 by combining multiple exposures (e.g.,utilizing high dynamic range imaging). The computing device 206 can alsobackground subtract an image, detect differences between an image and apreviously taken image of the same foodstuff, or beautify an image invarious ways (e.g., blurring out image background, adjusting depth offocus, adjusting target of focus, etc.).

Camera Feed Standardization and Beautification

Modern day technology needs to tailor to modern day culture. Live actionfilming (e.g., taking video or photo of a person performing a task,particular a skill based task) is a recent cultural phenomenon. In therealm of live cooking photography, only open space cooking, such asgrill top cooking, enables live action filming/photography. To fosterhuman being's nature behavior to show case one's ability, variousembodiments provide methods of performing live cooking photography eventhough foodstuff is being made within a configurable cooking instrument.Various embodiments include storing imaging settings to highlightfoodstuff transformation in the persistent memory 214 to standardize theproper moment, zoom, crop/framing, exposure, aperture, shuttle speed, orother camera settings to snap a photo of cooking in action. In someembodiments, the imaging settings can be regardless of foodstuff typesand/or regardless of foodstuff amount. In some embodiments, the imagingsettings can be specific to a foodstuff type and/or a foodstuff amount.Accordingly, the cooking instrument 200 advantageously enables digitalsocial interactions around the act of cooking.

Utilizing the image sensor system 222 within the cooking instrument 200,the computing device 206 can take picture or video of foodstuff in thechamber 202 while a heating sequence is being executed in action.Sometimes, due to the limited space, limited opportunity, possibleinterference and limited lighting, photos and videos do not turn out sowell. In these cases, the computing device 206 can utilize its signalfeeds (e.g., one or more signal feeds from the image sensor system 222,the microphone 244, the input component 234, the chamber thermometer250, the temperature probe 254, the environment sensor(s) 246, or anycombination thereof) to choose the right moment to instruct the imagesensor system 222 to snap a photo. The computing device 206 can alsosynchronize the capturing of image(s) by the image sensor system 222with the heating elements 218 and/or the light source 242 to generatethe right condition to snap the best or substantially best image/video.In some embodiments, the computing device can post-process the capturedimages or videos according to a methodology corresponding to theinternal environment (e.g., as dynamically determined from the signalfeeds) specific to the cooking instrument 200.

The right moment to snap a picture can be adjustable based on presetparameters. In some embodiments, no additional dedicated interior lightis present in the cooking chamber, hence saving valuable material andlabor cost of constructing the cooking instrument 200. A relatively lowcolor temperature (e.g., longer wavelength) illumination target can bepicked as the ideal setting for snapping the picture. While the lowercolor temperature illumination target results in relatively inferiorwhite balancing and picture quality, it has the positive quality ofbeing able to achieve target illumination quickly from an un-illuminatedheating element. This means it is relatively easy to achieve the rightillumination within fractions of a second, allowing the image updaterate to be considerably quicker. Additionally, the direct transfer ofenergy is considerably less intense in longer wavelengths, making theactivation of the heating element as an illumination source moresuitable as it causes less unwanted cooking.

Machine Vision

The computing device 206 can execute a heating sequence to drive theheating system. In some cases, the heating sequence includes aninstruction to adjust a spectral power distribution of the emittedwireless energy based on a trigger event. The computing device 206 canthen detect, based on an image of the foodstuff from the image sensorsystem 222 (e.g., a camera, an array of optical sensors, and/or one ormore monochromatic light sensors), the trigger event specified by theheating sequence or a system-wide threat condition setting. The triggerevent can be a user-specified or system-specified searing level. Thetrigger event can be a smoke presence level. The trigger event can be afire presence level. The computing device 206 can detect the searinglevel, the smoke presence level, and/or the fire presence level byrunning an image from the image sensor system 222 through a computermodel (e.g., a machine learning model, such as a deep learning/neuralnetwork model). Responsive to detecting the trigger event, the computingdevice 206 can configure the heating system 216 to adjust the spectralpower distribution or emission intensity of the emitted wireless energyfrom the tunable heating element.

The computing device 206 can utilize machine vision and positioning of aknown visual marker within the cooking chamber to facilitate detectionof relative location of at least a portion of the foodstuff. Inmarker-based machine vision, the computing device 206 possesses thedigital representation of the image to recognize beforehand. Instead ofhaving to analyze a photograph and its many spatial characteristics todetermine positions of potential objects, the computing device 206 canjust match the image of the known visual marker within the photograph.The visual marker can be placed within the cooking chamber (e.g., on aninterior surface of the cooking chamber, the cooking platform 110,and/or a meal kit package placed into the cooking chamber by a user).The marker can be integral with, affixed to, or removably attachable tothe interior surface of the cooking chamber. The marker can be integralwith, affixed to, or removably attachable to the cooking platform 110.The marker can be integral with, affixed to, or removably attachable toa packaging of a meal kit that contains the foodstuff. The marker can bea cutout, a bevel, an etch, a coating, a material/compositiondifference, or any other visually detectable feature or pattern.

Structure Light Imaging

The computing device 206 can utilize structured light to identify theobjects within the cooking chamber. Structured light is the process ofprojecting a known pattern (e.g., grids or horizontal bars) on to ascene. The way that these known patterns deform when striking surfaceswithin the cooking chamber enables the computing device 206 to deploy avision system to calculate the depth and surface information of theobjects in the scene.

For a given level of power emitted by the heating elements 218, thelevel of power applied onto food matter changes as a function ofdistance from the heating elements 218 as well as the food matter'sthermal sinking properties. For example, when searing a surface of thefood matter, knowing the surface information enables the computingdevice 206 to throttle up or down the heating system 216 to achieve thesear objective. Knowing geometric shape information such as height andapproximate volume enables the computing device 206 to adjust heat toavoid burning, over-searing or under-searing the food matter or to guidethe food matter to the right doneness.

In one example, food matter A can have huge volume and food matter B canhave a tiny volume. If intense heat is applied on food matter B the sameway as food matter A, food matter B can be “predestined to overcook”because the heat wave would travel into the food's interior and overcookit even if heat is no longer applied. Once predestined to overcook, itis difficult to avoid overcooking short of cooling the interior of foodsomehow. This is an example where the surface information of the foodmatter can be useful in avoiding and preventing such overcookingscenario to become predestined.

Hyperspectral Imaging

The image sensor system 222 can be configured to be sensitive to aspecific wavelength. The image sensor system 222 can contain one or moresensors, each sensitive to a specific wavelength, a specific range ofwavelengths, or multiple wavelengths. The computing device 206 can beconfigured to generate a hyperspectral response image based on an outputimage of the image sensor system 222. The specific wavelength cancorrespond to an output wavelength of one of the heating elements 218.In some examples, the light source 242 is a monochromatic light source.The monochromatic light source can be a light source capable of onlyproducing a specific monochromatic light or a color tunable light sourcethat can be reconfigured to produce different monochromatic light. Thespecific wavelength can correspond to an output wavelength of themonochromatic light source.

The computing device 206 can be configured to determine, based on thehyperspectral response image, a foodstuff attribute. The foodstuffattribute can be a trigger condition to configure a heating sequence.The foodstuff attribute can include composition of the foodstuff,spatial dimension of the foodstuff, material of the foodstuff, cookedstate of the foodstuff, phase of the foodstuff, or any combinationthereof. The computing device 206 can be configured to synchronize theheating system 216 with the image sensor system 222 such that anexposure window of the image sensor system 222 corresponds to when theheating system 216 is off or when the heating system 216 issubstantially consistently producing electromagnetic waves at a specificwavelength. The heating system 216 can be configured to emitelectromagnetic waves from one of the heating elements 218 at a colortemperature that matches a color temperature configuration of awhite-balancer of the image sensor system 222.

FIG. 7 is a partial cross-sectional diagram of a cooking instrument 700(e.g., the cooking instrument 100 or the cooking instrument 200)including an image sensor system 702, in accordance with variousembodiments. The image sensor system 702 can include a plurality oflight sensors 706 (e.g., in a pattern of an array or a matrix). In someembodiments, the plurality of light sensors 706 are grouped into sets,each light sensor of each set sensitive to a different optical spectrum.

The cooking instrument 700 can include a partially enclosed cookingchamber 710, which can be in turn enclosed by a housing 712. The cookingchamber 710 can include a chamber window 714 embedded therein. In someembodiments, the image sensor system 702 is attached directly to thecooking chamber 710. In some embodiments, the image sensor system 702 isspaced apart from the cooking chamber 710 (not shown).

In some embodiments, the cooking chamber 710 can also include ananti-condensation structure 718, which includes one or more channels orslits that exposes the interior of the cooking chamber 710 to anexterior of the cooking chamber 710 and thereby enables air to flowtherebetween. For clarity, the chamber window 714 has been illustratedin FIG. 7 to appear as floating, but it can be attached to the cookingchamber 710 along a plane perpendicular to a plane intersecting theanti-condensation structure 718 (not shown). The chamber window 714 canprotect the image sensor system 702 from vapor and debris (e.g., grease,stray foodstuff, or oil) coming from within the cooking chamber 710. Theanti-condensation structure 718 can include an opening in the cookingchamber 710 immediately adjacent to the chamber window 714 to change thelocal dew point. The relatively small leakage in internal chamber air isa detriment to regular ovens, but it is significantly less impactful foran optical cooking instrument (e.g., an infrared-based oven as describedin various embodiments) where direct-transfer to power is used moreoften.

The image sensor system 702 can include an optics 722 over the pluralityof light sensors 706. In some embodiments, the optics 722 has anoleophobic coating. In some embodiments, the chamber window 714 has anoleophobic coating. In some embodiments, the chamber window 714 and theoptics 722 have oleophobic coatings. Because the image sensor system 702is placed inside the cooking chamber 710, the chamber window 714 caneasily get coated with debris from the foodstuff. The oleophobic coatingcan prevent disruption of the optical path. The existence of theanti-condensation structure 718 may allow some debris to get to theoptics 722, and hence the olelophobic coating on the optics 722 can helpreduce optical blockage.

The optics 722 can also include a color filter. The color filter can beadapted to even out spectra of optical light traveling toward the lightsensors 706. In some embodiments, the color filter is a red cut filter(cutting out red light). In some embodiments, the color filter is a bluelight filter (letting only blue light through). The color filter can beused to rebalance the spectral distribution of images taken by the imagesensor system 702 when images are taken using infrared heater light. Thecolor filter can be adapted to remove spectral content corresponding toa particular wavelength or wavelength range from optical light withinthe cooking chamber traveling toward the image sensor system 702 (e.g.,where the wireless electromagnetic energy emitted by the heatingelements of the cooking instrument 700 leans toward the particularwavelength or the particular wavelength range).

Searing from Bottom

In some embodiments, the computing device 206 is configured to execute aheating sequence that includes a foodstuff searing sequence. Thefoodstuff searing sequence can be configured to drive the heating system216 to sear a bottom surface of the foodstuff interfacing with a cookingplatform (e.g., the cooking platform 110). The cooking platform can be aglass tray that enables infrared electromagnetic waves to pass-through.The foodstuff searing sequence configures the heating system 216 to emitelectromagnetic waves at a specific wavelength that substantially passesthrough the cooking platform and cooks the bottom surface of thefoodstuff while substantially not penetrating through a top surface ofthe foodstuff (e.g., electromagnetic waves at the specific wavelengthcan penetrate low-density protein and fat). The foodstuff searingsequence can be configured to drive the heating system 216 to emitelectromagnetic waves at a specific wavelength that substantially passesthrough the cooking platform and cooks the bottom surface of thefoodstuff while substantially not penetrating beyond the bottom surfaceof the foodstuff (e.g., electromagnetic waves the specific wavelengthcannot substantially penetrate protein and hence does not directly heatfood, particularly meat, beyond just the bottom surface).

Conventional methods of searing include indirect searing by heating apan that indirectly sears food or by directly searing from a top surface(e.g., away from a cooking platform) of the food using a torch. In thecase of conventional direct searing, the exposed top side has nosupport, and hence the edible substance would curl as it is seared,resulting in inconsistent searing. Heating from the bottom side of thecooking platform advantageously enables the computing device 206 tosafely assume a fixed distance between the intended sear surface and theheating elements. That is, the cooking instrument 200 does not need toknow the thickness of the target foodstuff. Weight of the foodstuff alsocreates a downward pressure that forces the foodstuff to be flat againstsurface, and therefore no curling of the foodstuff. This particularsetup advantageously prevents camera from getting splattered whilefoodstuff is searing (cooking platform and weight of foodstuff holdspotential pop off in place). This particular setup also enables directheat transfer using an infrared based heating system (e.g., the heatingsystem 216). This setup is enabled because the cooking platform can beoptically clear such that the bottom surface of the target foodstuff isreachable by the wireless energy of the heating system 216 and dynamiccomputer vision-based feedback cooking can be done by monitoring thesearing progress through the optically clear cooking platform.

Example Implementations

In some example implementations, the heating system 216 includes atleast a tunable heating element (e.g., one of the heating elements 218)capable of emitting wireless energy into a cooking chamber (e.g., thecooking chamber 102). To start a process of cooking food, the computingdevice 206 (e.g., the control system of the cooking instrument 200) canfirst determine (e.g., identify, select, or infer) a food substance or afood cooking recipe. For example, the computing device 206 can determinethe food substance as being in the cooking chamber or intended to be inthe cooking chamber. The determination of the food substance can be byimage recognition (e.g., using data captured by the image sensor system222), user input (e.g., using data from the network interface 226 and/orfrom the input component 234), voice recognition (e.g., using datacaptured by from a microphone 244), or any combination thereof.

The computing device 206 can be configured to generate, based on anidentity of the food substance or the food cooking recipe, a heatingsequence to drive the heating system 216. For example, the heatingsequence includes or references parameters to determine how to providepower to the tunable heating element to cause the tunable heatingelement to emit according to a target spectral power distribution. Whengenerating the heating sequence, the target spectral power distributioncan be selected to match the absorption spectrum of the food substanceor an intermediary cooking medium (e.g., air, cooking platform/tray,water surrounding the food substance, etc.) for cooking the foodsubstance.

In some cases, the computing device 206 can select the food cookingrecipe based on identification of food substance by the computing device206. In some cases, the computing device 206 can infer an expectation ofa certain type of food substance to be cooked, in response to receivinga user selection of the food cooking recipe. In some cases, thecomputing device 206 is configured to generate the heating sequenceneither with the identification of food substance nor with an inferredexpectation of what food substance is expected to be cooked.

The computing device 206 can be configured to detect trigger eventsdictated by or specified in one or more heating sequences of one or morefood cooking recipes. For example, the logics of the heating sequencecan include an instruction to adjust a spectral power distribution ofthe wireless energy emitted from the tunable heating element in responseto the computing device 206 detecting a particular trigger event. Afterthe heating sequence is initiated, the computing device 206 starts tomonitor for the detection of the trigger event. In response to detectingthe trigger event, the computing device 206 can configure the heatingsystem to adjust the spectral power distribution of the emitted wirelessenergy from the tunable heating element. In some embodiments, theheating sequence includes an instruction to simultaneously adjust, basedon a trigger event detectable by the computing device 206, a pluralityof spectral power distributions of wireless waves emitted respectivelyfrom the multiple heating elements 218 in the heating system 216. Insome cases, the instruction can specify a target spectral powerdistribution as corresponding to one of the trigger event. In somecases, the instruction can specify a target object category (e.g.,defined by foodstuff shape, foodstuff size, foodstuff material, or anycombination thereof) associated with the target spectral powerdistribution as corresponding to one of the trigger event.

In some embodiments, the persistent memory 214 stores a logic functionor a database (e.g., a lookup table) that associates target objectcategories (e.g., defined by material, size, shape, etc.) respectivelywith wavelength-specific configurations (e.g., each wavelength-specificconfiguration associated with a target spectral power distributionand/or how to adjust the spectral power distribution to the targetspectral power distribution). Instructions in a heating sequence canreference the logic function or the database to identify awavelength-specific configuration associated with a target spectralpower distribution. A wavelength-specific configuration can beassociated with a set of one or more parameters that configure thecomputing device 206 to send a control signal to the heating system 216.The control signal can correspond to characteristics indicative of atarget spectral power distribution of waves emitted from the tunableheating element.

A wavelength-specific configuration can be associated with one or moreabsorbent wavelengths, transmissive wavelengths, or reflectivewavelengths of one or more materials in or that are part of the cookingchamber. For example, the materials can include food, glass, metal, air,or any combination thereof. The computing device 206 can be configuredto determine that a target foodstuff category (e.g., user-specified,recipe-specified, or image-sensor-identified) or a target intermediarycooking medium is in a target object category and drive the tunableheating element according to the wavelength-specific configurationassociated with the target object category according to the database inthe persistent memory 214. In some embodiments, the absorptivitycharacteristic of the target object category allows for multiplewavelength-specific configurations. In those embodiments, a singlewavelength-specific configuration can be selected by the computingdevice 206 to optimize for available power density (e.g., cooking speed)based on the absorptivity band(s) of the target object category.

In some embodiments, aside from adjusting the spectral powerdistribution, the heating sequence can also include instructions toadjust the intensity, duration, pulse pattern, or any combinationthereof, of the wireless energy emitted from the tunable heatingelement. Execution of the instruction can be dynamic or sequentiallytimed. That is, the trigger event can be a time-based event, a userindicated event, or a sensor data indicated event.

In various embodiments, the spectral power distribution of waves emittedfrom a tunable heating element is adjusted by modulating power providedto the tunable heating element to tune the temperature of the tunableheating element to a particular range. In some embodiments, the powersupply 202 is adapted to supply electrical power to the tunable heatingelement according to instructions from the computing device 206. Thepower supply 202 can draw power from an AC wall outlet. For example, thepower supply 202 can include an AC power plug adapted to connect withthe wall outlet. In some embodiments, the power supply 202 providespulse modulated electrical power to the tunable heating element. Forexample, the pulse modulated electrical power can be modulated DC poweror rectified half-cycle AC power.

In some cases, the computing device 206 can adjust the spectral powerdistribution of the tunable heating element by adjusting a duration thatthe power supply 202 is supplying power to the tunable heating element.For example, the persistent memory 214 can store a driver parameter. Thedriver parameter can be associated with a target spectral powerdistribution or at least a characteristic thereof. The driver parametercan be correlated with a variation of the spectral power distribution asa function of time that the tunable heating element is continuous turnedon without a substantial pause (e.g., duration of what constitute“substantial pause” can be stored as a parameter as well). The computingdevice 206 can adjust the duration based on the driver parameter and theknown time that the tunable heating element has been continuously turnedon. Alternatively, the driver parameter can be correlated with variationto the spectral power distribution as a function of an operational coretemperature of the tunable heating element. The computing device 206 canadjust the duration based on the driver parameter and the knownoperational core temperature of the tunable heating element. Thefunction represented by the driver parameter advantageously enables thecomputing device 206 to tune the spectral power distribution emittedfrom a single heating element. The amount of time that the tunableheating element has been continuously turned on is an estimator ofoperating core temperature of the tunable heating element becausetemperature increases over time whenever a tunable heating element isconnected to electrical power up until equilibrium temperature isreached. Equilibrium is when temperature dissipation is substantiallyequal and opposite to temperature increase.

In some embodiments, the power supply 202 includes a power controlmechanism capable of switching power on or off to the tunable heatingelement. In some embodiments, the power control mechanism is a binarypower switch. In some embodiments, the power control mechanism providesmore than two states of power connections, such as an off state, amaximum power state, and one or more reduced power states. In theseembodiments, the computing device 206 is configured to adjust thespectral power distribution of the tunable heating element to a targetspectral power distribution by pulse modulating using the power controlmechanism (e.g., according to a control signal from the control systemto the power control mechanism). For example, the computing device 206can pulse modulate the power control mechanism until a target coretemperature of the tunable heating element is reached. The persistentmemory 214 can store an association between the target spectral powerdistribution and the target core temperature such that the computingdevice 206 can determine that they correspond to each other duringoperation of the heating system 216. The persistent memory 214 can storean association between a pulse modulation configuration (e.g., pulsefrequency, pulse width/duty cycle, pulse intensity, or any combinationthereof) and a target spectral power distribution.

The computing device 206 can be configured to slow (e.g., decrease infrequency) the pulse modulating of the power control mechanism when anestimated operational temperature of the tunable heating element isabove a threshold temperature, when the power control mechanism has beenin a particular state for more than a threshold duration, and/or whenthe power control mechanism has been in a particular state for more thana threshold amount in a preset duration. The particular state can beeither an “on” state or an “off state”. The slowing of the pulsemodulation can include stopping the pulse modulation. Threshold amountcan be measured as a fraction or a percentage within preset durationthat the power control mechanism is in the particular state. Similar tothe mechanism of slowing, the computing device 206 can be configured tospeed up (e.g., decrease in frequency) the pulse modulating of the powercontrol mechanism when an estimated operational temperature of thetunable heating element is below a threshold temperature, when the powercontrol mechanism has been in a particular state for less than athreshold duration, and/or when the power control mechanism has been ina particular state for less than a threshold amount in a presetduration.

FIG. 3 is a block diagram illustrating functional components of acooking instrument 300 (e.g., the cooking instrument 100 and/or thecooking instrument 200), in accordance with various embodiments. Forexample, the functional components can run on the computing device 206or one or more specialized circuits. For example, the cooking instrument300 can implement at least a cooking recipe library 302, a recipeexecution engine 306, a remote control interface 310, a cloud accessengine 314, or any combination thereof. The cooking recipe library 302stores one or more cooking recipes, each cooking recipe including one ormore heating sequences respectively for one or more portions of food.The recipe execution engine 306 interprets the executable instructionsfrom the cooking recipes and its heating sequences. The remote controlinterface 310 enables the functional components of the cookinginstrument 300 to be controlled by an external user device (not shown).The remote control interface 310 can enable the external user device toconfigure the functional components of the cooking instrument 300 or torequest information from the external user device. For example, theremote control interface 310 can connect with the external user devicevia the network interface 226. The cloud access engine 314 enables thecooking instrument 300 to communicate with a backend server system (notshown) to configure the functional components of the cooking instrument300 or to request information from the backend server system.

In some examples, the recipe execution engine 306 can load and interpreta set of instructions to implement a cooking recipe, including executinga heating sequence (e.g., a dynamic segments, static segments, or anycombination thereof). For example, the recipe execution engine 306 cananalyze an image from a camera (e.g., the image sensor system 222) todetermine whether a door (e.g., the door 106) is open. For example, theimage from the camera may be illuminated by a specific color of aspecific light source (e.g., the light source 242) when facing toward aninterior of the cooking instrument 300. In some examples, the recipeexecution engine 306 is configured to analyze an image from the camerato determine whether a machine-readable optical label is within theimage. For example, the recipe execution engine 306 can be configured toselect a cooking recipe from the cooking recipe library 302 based on themachine-readable optical label. In this example, the remote controlinterface 310 is configured to send a message to an external user deviceto confirm the automatically selected cooking recipe. In some examples,the recipe execution engine 306 is configured to present the cookingrecipe for confirmation on a local display and to receive theconfirmation a local input component when the cooking recipe isdisplayed. In response to the selection of the cooking recipe, therecipe execution engine 306 can execute a heating sequence in accordanceof the cooking recipe by controlling the heating elements. The heatadjustment algorithm is capable of dynamically controlling the heatingelements 218 (e.g., adjusting output power, spectral power distribution,and/or peak wavelength(s)) in real-time in response to changing inputvariables (e.g., real-time sensor inputs, user inputs, external userdevice or backend server system provided parameters, or any combinationthereof).

The remote control interface 310 can be used to interact with a user.For example, a user device (e.g., a computer or a mobile device) canconnect to the remote control interface via the network interface 226.Via this connection, the user can configure the cooking instrument 300in real-time. In one example, the user can select a cooking recipe via auser-device-side application running on the user device. Theuser-device-side application can communicate the remote controlinterface 310 to cause the cooking instrument 300 to execute theselected cooking recipe. The cloud access engine 314 can enable thecooking instrument 300 to access a cloud service to facilitate executionof a cooking recipe and/or update the cooking recipes in the cookingrecipe library 302.

Components (e.g., physical or functional) associated with the cookinginstrument (e.g., the cooking instrument 100, the cooking instrument200, and/or the cooking instrument 300) can be implemented as devices,modules, circuitry, firmware, software, or other functionalinstructions. For example, the functional components can be implementedin the form of special-purpose circuitry, in the form of one or moreappropriately programmed processors, a single board chip, a fieldprogrammable gate array, a network-capable computing device, a virtualmachine, a cloud computing environment, or any combination thereof. Forexample, the functional components described can be implemented asinstructions on a tangible storage memory capable of being executed by aprocessor or other integrated circuit chip. The tangible storage memorymay be volatile or non-volatile memory. In some embodiments, thevolatile memory may be considered “non-transitory” in the sense that itis not a transitory signal. Memory space and storages described in thefigures can be implemented with the tangible storage memory as well,including volatile or non-volatile memory.

Each of the components may operate individually and independently ofother components. Some or all of the components may be executed on thesame host device or on separate devices. The separate devices can becoupled through one or more communication channels (e.g., wireless orwired channel) to coordinate their operations. Some or all of thecomponents may be combined as one component. A single component may bedivided into sub-components, each sub-component performing separatemethod step or method steps of the single component.

In some embodiments, at least some of the components share access to amemory space. For example, one component may access data accessed by ortransformed by another component. The components may be considered“coupled” to one another if they share a physical connection or avirtual connection, directly or indirectly, allowing data accessed ormodified by one component to be accessed in another component. In someembodiments, at least some of the components can be upgraded or modifiedremotely (e.g., by reconfiguring executable instructions that implementsa portion of the functional components). The systems, engines, ordevices described herein may include additional, fewer, or differentcomponents for various applications.

FIG. 4 is a flowchart illustrating a method 400 of operating the cookinginstrument (e.g., the cooking instrument 100, the cooking instrument200, and/or the cooking instrument 300) to cook food, in accordance withvarious embodiments. The method 400 can be controlled by a computingdevice (e.g., the computing device 206).

At step 402, the computing device can select a cooking recipe (e.g.,from a local cooking recipe library stored in the local memory (e.g.,the operational memory 210 and/or the persistent memory 214) of thecomputing device and/or the cooking instrument, in an external cookingrecipe library implemented by a cloud service accessible through anetwork interface (e.g., the network interface 226), or in the memory ofanother external source connected to the computing device). Optionally,at step 404, the computing device can identify a food profile in orabout to be in the cooking instrument. For example, the computing devicecan utilize a camera to identify the food profile (e.g., performingimage recognition of the food, receiving user input, or scanning adigital label attached to an outer package of the food). The foodprofile can identify the type of food, the size of the food, the weightof the food, the shape of the food, the current temperature of the food,or any combination thereof.

At step 406, the computing device can instantiate and/or configure,based on the cooking recipe and/or the food profile, a heating sequenceto control a heating system for cooking the food. The heating sequencecan include one or more dynamic segments defined by a heat adjustmentalgorithm. The heat adjustment algorithm can specify how to adjust thedriving parameters of one or more heating elements in the cookinginstrument based on input variables that may change over time. Inputvariables can include time lapsed (e.g., time from when the heatingelements are first driven and/or when the heating sequence firstbegins), temperature (e.g., detected by a temperature sensor in thecooking chamber or on the cooking platform) within the cookinginstrument, user input (e.g., via an external device connected to thecomputing device or a control panel of the cooking instrument),temperature within the food (e.g., as reported by a temperature probeinserted into the food and communicatively coupled to the computingdevice), real-time or asynchronous image analysis of the food, real-timeor asynchronous audio signal analysis from a microphone inside oroutside of the cooking instrument, real-time or asynchronous environmentsensor output analysis, other data received over a network, other datagenerated by a component of the cooking instrument, or any combinationthereof. At step 408, the computing device can update, in real-time, theinput variables and, at step 410, re-adjust the driving parameters tothe heating elements of the heating system according to the heatingsequence and/or the heat adjustment algorithm.

Part of the adjustment made by the heating sequence can include heatintensity, spectral power distribution and/or peak wavelength (e.g., fortargeting different food or material within the cooking chamber), heatduration, target zone or cooking platform for heating, or anycombination thereof. The computing device can configure the heatingelements to apply different heating patterns to different zones (on thesame cooking platform or different cooking platforms) in the cookinginstrument. Each “zone” can be represented by an areas on a cookingplatform or a portion of food resting on the cooking platform. Thecomputing device can configure the heating elements to apply,simultaneously or sequentially, different heating patterns to differentzones on the cooking platform by supplying different amount of powerand/or emission spectral power distributions to different heatingelements. The computing device can configure the heating elements toapply different heating patterns to different zones on the cookingplatform by driving the heating elements of the heating system atvarying peak wavelengths. The cooking instrument can include aperforated metallic sheet between the cooking platform and at least oneof the heating elements. The computing device can configure the heatingelements to apply different heating patterns to different zones on thecooking platform by using the perforated metallic sheet to spatiallyblock portions of waves emitted by the at least one of the heatingelements.

At step 412, the computing device can compute, based on at least aninstruction in the heating sequence, when to terminate the heatingsequence (e.g., when the cooking instrument stops supplying power to theheating elements). In some embodiments, the heating adjustment algorithmtakes into account whether the food is expected to be extracted out ofthe cooking instrument and cut into relatively quickly after thetermination of the heating process in order to achieve the desired levelof doneness (e.g., a high-speed mode), the food may be cut into at anytime during a relatively long duration after the termination of theheating process and still have the desired level of doneness (e.g., alow stress mode).

FIG. 5A is a cross-sectional front view of a first example of a cookinginstrument 500 (e.g., the cooking instrument 100, the cooking instrument200, and/or the cooking instrument 300), in accordance with variousembodiments. The cooking instrument 500 includes a chamber 502 and aheating system (not labeled in FIG. 5A) with one or more filamentassemblies 506 (e.g., a filament assembly 506A, a filament assembly506B, a filament assembly 506C, a filament assembly 506D, a filamentassembly 506E, a filament assembly 506F, etc., collectively as the“filament assemblies 506”) at one or more locations in the chamber 502.The filament assemblies 506 can respectively be part of the heatingelements of the cooking instrument 500. Each of the filament assemblies506 can include a containment vessel 508 surrounding a filament 510.

The containment vessel 508 can be coated with reflective material toserve as a reflector 511. This way, the reflector 511 is prevented frombeing fouled by debris. The containment vessel 508 can be made ofquartz. The reflective material can be gold or white ceramics, such aszirconium oxide, silicon oxide, etc. The filament assemblies 506 can betungsten halogen assemblies. The reflective material can be coated on aportion of an outer surface of each of filament assemblies 506 or thecontainment vessel 508 that faces away from a cooking platform 516. Insome embodiments, the reflector 511 is a separate component than each ofthe filament assemblies 506 and the containment vessel 508. For example,each of the reflector 511 can be positioned adjacent to each of thefilament assemblies 506 away from the center of the cooking chamber. Insome embodiments, the reflector 511 is placed close enough to each ofthe filament assemblies 506 such that during normal operations (e.g.,approximately 450 Fahrenheit or above), debris is burnt off between thecorresponding reflector 511 and each of the filament assemblies 506. Insome embodiments, at least one of the filament assemblies 506 is betweenthe reflector 511 and a glass covering. In some embodiments, a glasscovering is between at least one of the filament assemblies 506 and thereflector 511.

In some embodiments, the containment vessel 508 does not need areflector. In some embodiments, the reflector 511 can be external to thecontainment vessel 508. Anti-fouling can be achieved by choosing adistance between the reflector 511 (e.g., in the case that it isexternal to the containment vessel 508) and the containment vessel 508such that undesirable materials are burnt off the reflector 511 and/orthe containment vessel 508. In some embodiments, the reflector 511and/or the containment vessel 508 can be shielded from debris directlyusing another (transparent) material. In some embodiments, the filamentassemblies 506 each has an end cap made of ceramic substance. Thefilament 510 can be wound to dramatically increase total length offilament without increasing the length of the filament assembly. Thefilament 510 can be wound uniformly or non-uniformly. Ends of thefilament 510 can be sealed with molybdenum foil while maintainingelectrical conductivity. The filament 510 can be wound with varyingdiameter or uniform diameter.

FIG. 5I) is an example cross-section of one of the filament assemblies506, in accordance with various embodiments. In this example, thefilament assembly 506A includes the containment vessel 508 surroundingthe filament 510. The filament assembly 506A can include an end cap 513(e.g., of ceramic substance). The filament 510 can be wounded. Thefilament assembly 506A can have reflector 511 external to andsurrounding the containment vessel 508. In some embodiments, thereflector 511 can be attached to the end cap 513. In some embodiments,the reflector 511 is not attached to the end cap 513 (not shown).

A computing device (e.g., the computing device 206) can be configured tocontrol the emission spectral power distribution (e.g., including one ormore peak emission wavelengths) of the filament assemblies 506,individually, in subsets, or as a whole. For example, the computingdevice can be configured to identify a food profile associated with food(e.g., in the chamber 502) based on sensor input (e.g., camera scanninga label) and/or the user input. The computing device can then determineone or more excitable wavelengths associated with the food profile. Forexample, the excitable wavelengths can correspond to resonantfrequencies of the food material(s) associated with the food profile.The computing device can drive one or more (e.g., a single assembly upto all) of the filament assemblies 506 to emit at a peak emissionwavelength corresponding to at least one of the excitable wavelengths toheat the food.

In some embodiments, the chamber 502 is entirely enclosed in metal. Insome embodiments, the chamber 502 has the door. In some embodiments, thechamber 502 has one or more transparent windows (e.g., glass windows).In some embodiments, one or more perforated metal sheets 512 (e.g—aperforated metal sheet 512A and/or a perforated metal sheet 512B,collectively as the “perforated metal sheets 512”) are disposed withinthe chamber 502. In some embodiments, there is only a single perforatedmetal sheet in the chamber 502 (e.g., above the cooking platform 516 orbelow the cooking platform 516). In some embodiments, there are twoperforated metal sheets (as shown). Each of the perforated metal sheets512 can be a removable or fixated panel. The perforated metal sheets 512can enable control of heating concentration along a horizontal planeparallel its surface. Perforated metal sheets, such as a perforatedaluminum foil, can be used to shield certain food items from the intenseradiant heat generated by the filament assemblies 506. For example, whencooking a steak and vegetables side-by-side, the perforated metal sheetscan shield the vegetables from being overcooked and enable the steak toreceive the full power from the filament assemblies 506. Longerwavelength emission from the filament assemblies 506 can penetrateperforations more equally compared to shorter wavelength. Hence even ifthe perforations were designed to shield, for example, 90% of directradiant heat, the cooking instrument can still independently tune thespatial concentration of the heating by varying the wavelength. Thisenables some control of side-by-side cooking in addition to heating viadirect energy transfer.

In some embodiments, the filament assemblies 506 are adapted to emitdirectional electromagnetic waves. Directionality of the emitted wavescan enabled by the shape and/or location of the reflector 511, thestructure, shape, and/or location of the containment vessel 508, thestructure and/or shape of the filament 510, or any combination thereof.In some embodiments, the perforated metal sheets 512 further restrictsthe spatial concentration of the emitted waves. In some embodiments, atleast some of the filament assemblies 506 are adapted to emitunidirectional electromagnetic waves.

In some embodiments, the chamber 502 includes the cooking platform 516(e.g., the cooking platform 110) in the chamber 502. In someembodiments, the cooking platform 516 includes or is part of at leastone of the one or more perforated metal sheets 512. The computing devicecan be configured to drive the filament assemblies 506 to emit at aspectral power distribution including a peak emission wavelengthcorresponding to excitable wavelength for the cooking platform 516. Bytuning to include the peak emission wavelength to the excitablewavelength of the cooking platform 516, the filament assemblies 506 canheat up the cooking platform 516 directly at a magnitude significantlygreater than directly heating the air or the food inside the chamber502.

The cooking platform 516 can be made of glass or metal. The cookingplatform 516 can include an optically transparent region, such as viaglass or glass-like material, enabling visible light to substantiallytravel through two opposing surfaces of the cooking platform 516. Forexample, prior to heating, a user of the cooking instrument 500 canplace an instruction sheet beneath the cooking platform 516 whilearranging food on the cooking platform 516 to be cooked. The user candirectly overlay specific food at the desired location according to theinstruction sheet. In some embodiments, the cooking platform 516includes a reflective portion 518 to enable a top side camera 522 tocapture a bottom view of food resting on the cooking platform 516.

In some embodiments, the cooking instrument 500 includes anairflow-based cooling system (e.g., including a cooling unit 520A, acooling unit 520B, a cooling unit 520C, a cooling unit 520D, a coolingunit 520E, and a cooling unit 520F, collectively as the “cooling system520”). The airflow-based cooling system 520 can blow directly onto areflector portion of the containment vessel 508 to cool (e.g., preventvaporization of the reflective coating) and/or improve performance ofthe reflector 511. The airflow can be controlled to provide impingementconvection heating. The airflow-based cooling system 520 can have an airpath that filters steam and thus prevents hot air from escaping when thedoor of the cooking instrument 500 is opened. The air path can also beconfigured to go over a camera (not shown) of the cooking instrument 500to keep the lens of the camera condensation free.

In some embodiments, a fan can be installed away from the filamentassemblies 506. When the spectral power distribution (including one ormore peak wavelengths) of a filament assembly is configured to heat theenvelope and/or the containment vessel 508, the fan can stir the airwithin the chamber 502 to ensure that heated air adjacent to thecontainment vessels 508 is moved to other parts of the chamber 502 tocook the food.

In some embodiments, the cooking instrument 500 lacks a crumb tray.Optionally, the cooking instrument 500 can use a heat resistant sheet520 (e.g., quartz or other material) to cover the filament assemblies506 so that the bottom of the cooking instrument chamber has no filamentassemblies to trip over. The heat resistant sheet can be transparent atthe operating wavelengths of the filament assemblies 506 to enable forthe emission from the filament assemblies 506 to penetrate throughwithout much loss.

In some embodiments, the computing device within the cooking instrument500 can drive the filament assemblies 506 according to instructions in acooking recipe. For example, the computing device can drive at least oneof the filament assemblies 506 at a peak wavelength. The peak wavelengthcan correspond to excitable wavelengths of the materials in the cookingplatform 516, the containment vessel 508 (e.g., envelope of the filamentassembly), a specific type of edible material, water molecules, or anycombination thereof. By matching a particular peak wavelengthcorresponding to an excitable wavelength of a target material, thecomputing device can target specific material for heating. For example,the computing device can drive at least one of the filament assemblies506 at a peak wavelength (e.g., 3 μm or above for a glass cookingplatform) such that the cooking platform 516 is substantially opaque towaves emitted from the at least one of the filament assemblies 506. Thecomputing device can drive at least one of the filament assemblies 506at a peak wavelength (e.g., 3 μm or less for glass cooking platforms)such that the cooking platform 516 is substantially transparent to wavesemitted from the at least one of the filament assemblies 506. Thecomputing device can drive at least one of the filament assemblies 506at a peak wavelength (e.g., between 3 μm and 4 μm for glass cookingplatforms) such that the cooking platform 516 is heated by waves emittedfrom the at least one of the filament assemblies 506 without heating anyorganic food in the cooking chamber.

FIG. 5B is a cross-sectional top view of the cooking instrument 500 ofFIG. 5A along lines A-A′, in accordance with various embodiments. FIG.5B can illustrate the perforated metal sheet 512A and cavities withinthe perforated metal sheet 512A that exposes the cooking platform 516.For example, the perforated metal sheet 512 includes a rectangularcavity 524A and an oval cavity 524B that exposes the cooking platform516 underneath.

FIG. 5C is a cross-sectional top view of the cooking instrument 500 ofFIG. 5A along lines B-B′, in accordance with various embodiments. FIG.5C can illustrate the cooking platform 516. In embodiments where thecooking platform 516 is transparent or semi-transparent, the reflectiveportion 518 may be visible from the cross-sectional top view.

In some embodiments, the cooking platform 516 can be virtually dividedinto cooking target zones (e.g., zone 528A, zone 528B, zone 528C, andzone 528D, collectively as the “cooking target zones 528”). That is,food cooking recipes and heating sequences can reference these cookingtarget zones 528. Each of the cooking target zones 528 can be defined byphysically visible perimeters (e.g., a zone A perimeter 530A, a zone Bperimeter 530B, a zone C perimeter 530C, and a zone D perimeter 530D,collectively as the “visible perimeters 530”). The visible perimeters530 can be of different sizes and shapes (e.g., overall or rectangular).In some embodiments, the visible perimeters 530 can be marked by heatresistant paint. In some embodiments, the visible perimeters 530 can bedefined by structural channeled edges or beveled edges in the cookingplatform 516. In some embodiments, each of the visible perimeters 530can be defined by the corresponding cooking target zone being terraced(e.g., elevated or depressed).

In some embodiments, the cooking target zones 528 can include visiblelabels (e.g., a zone A label 534A, a zone B label 534B, a zone C label534C, and a zone D label 534D, collectively as the “visible labels534”). The visible labels 534 can advantageously provide a clearreference for a user to know where to place portions of food asinstructed by the cooking instrument 500 (e.g., via displayedinformation related to instructions associated with a cooking recipe).

FIG. 6 is a flow chart illustrating a method 600 of operating a cookinginstrument (e.g., the cooking instrument 100, the cooking instrument200, and/or the cooking instrument 500), in accordance with variousembodiments. The method 600 can be executed by a control system (e.g.,the computing device 206) of the cooking instrument. At step 602, thecontrol system can initiate a heating sequence to configure a heatingsystem (e.g., the heating system 216) of the cooking instrument. Forexample, configuration of the heating system includes configuration ofindividual spectra-tunable heating elements. The heating sequence caninclude instructions to configure at least a spectra-tunable heatingelement of the heating system.

At step 604, the control system can then receive a timer signal and/or asensor signal. The timer signal can be a continuous data stream of timeindicators or discrete data packets (e.g., periodic or otherwise)indicative of time. The sensor signal can be a continuous data stream ofsensor measurements or discrete sensor measurements (e.g., periodic orotherwise). The continuous data streams can be uninterrupted while theheating system is operating.

At step 606, the control system can detect a trigger event from thetimer signal and/or the sensor signal. Responsive to detecting thetrigger event, at step 608, the control system can dynamically determineand generate a control signal corresponding to at least thespectra-tunable heating element in the heating system. At step 610, thecontrol system can drive, based on the control signal, at least thespectra-tunable heating element to adjust a spectral power distributionof wireless energy emitted from the heating system or thespectra-tunable heating element. Driving the heating system can includeadjusting the spectral power distribution of the wireless energy byselectively turning off or selectively reducing intensity of powersupplied to the at least one heating element in the heating system.

In some embodiments, the heating system adjusts the spectral powerdistribution while preserving the total output power of the heatingsystem, such as by increasing an output intensity for a first wavelengthspectrum while reducing an output intensity for a second wavelengthspectrum. In some embodiments, the heating system adjusts the spectralpower distribution without preserving the total output power. The firstwavelength spectrum can be longer or shorter than the second wavelengthspectrum. In the case that the first wavelength spectrum is longer, theheating system or the spectra-tunable heating element essentiallytargets direct heat transfer to a material with an absorption band thatis longer in wavelength. In the case that the first wavelength spectrumis shorter, the heating system or the spectra tunable heating elementessentially targets direct heat transfer with an absorption band that isshorter in wavelength.

In some embodiments, adjusting the spectral power distribution includesadjusting spectral power distribution of wireless energy emitted fromonly a subset of heating elements in the heating system. Here, “only asubset” means less than all of the heating elements in the heatingsystem.

While processes or methods are presented in a given order, alternativeembodiments may perform routines having steps, or employ systems havingblocks, in a different order, and some processes or blocks may bedeleted, moved, added, subdivided, combined, and/or modified to providealternative or sub-combinations. Each of these processes or blocks maybe implemented in a variety of different ways. In addition, whileprocesses or blocks are at times shown as being performed in series,these processes or blocks may instead be performed in parallel, or maybe performed at different times. When a process or step is “based on” avalue or a computation, the process or step should be interpreted asbased at least on that value or that computation.

FIG. 8 is a flow chart illustrating a method 800 of operating a cookinginstrument (e.g., the cooking instrument 100, the cooking instrument200, and/or the cooking instrument 500), in accordance with variousembodiments. The method 800 can be executed by a control system (e.g.,the computing device 206) of the cooking instrument. At step 802, thecontrol system can hyperspectrally image, at least partially, inside acooking chamber (e.g., the chamber 102) of the cooking instrument. Suchhyperspectral imaging can utilize spatially scanning, spectral scanning,spatio-spectral scanning, or a non-scanning methodology.

Step 802 can include a sub-step 804 of illuminating, at least partially,the cooking chamber with a lighting system (e.g., the light source 242and/or the heating elements 218) and a sub-step 806 of capturing aspectral response image with at least two dimensions utilizing animaging system (e.g., the image sensor system 222). Sub-steps 804 and806 can be executed simultaneously or at least partially simultaneouslysuch that the capturing process overlaps at least partially with theilluminating process. In some cases, illumination of the cooking chambercan include illuminating monochromatic light (e.g., substantially near aspecific wavelength) or substantially monochromatic light (e.g.,substantially within a spectral wavelength range). In some cases,illumination of the cooking chamber can include providing visible ornear-visible light toward a cooking platform (e.g., the cooking platform110) suspended in the cooking chamber. The lighting system can becapable of producing one or more monochromatic light waves (e.g., aninfrared light source, a red light source, a blue light source, a greenlight source, an ultraviolet light source, or any combination thereof).The lighting system can illuminate, at least partially, the cookingchamber in a sequence of flashes at different chromatic settings, eachchromatic setting corresponding to a configuration where the lightingsystem is emitting a particular type of monochromatic light waves.

The imaging system can include image sensors (e.g., the light sensors706 of FIG. 7) sensitive to specific wavelengths respectivelycorresponding to the multiple monochromatic light waves. In some cases,each individual image sensor has a particular monochromatic sensitivity.In some cases, each individual image sensor is sensitive to themonochromatic light waves that the lighting system is configured toproduce. The imaging system can include an image sensor array. Forexample, an image sensor in the image sensor array is capable ofmeasuring intensity of electromagnetic waves at or substantially at aspecific wavelength or a specific wavelength range corresponding to oneof the monochromatic light sources. The image sensor array can includeat least two different image sensors respectively capable of measuringintensity of electromagnetic waves at or substantially at respectivelydifferent wavelengths or wavelength ranges. In some embodiments, theimaging system can capture a three-dimensional spectral response image.In some embodiments, the imaging system can capture a plurality ofspectral response images, each image with at least two dimensions. Theimaging system can synchronize with the lighting system such that theplurality of images are respectively captured during a sequence offlashes.

At step 808, the control system can characterize (e.g., includingidentify or categorize) a material in the cooking chamber by analyzingthe spectral response image. The control system can identify at least apixel in the spectral response image matching a specific spectralresponse pattern (e.g., based on the pixel's intensity falling within aspecific range when illuminated by a monochromatic light associated withthe specific range. The control system can determine, based on thespectral response image, a composition and/or a location of the materialin the cooking chamber. For example, chlorophyll is green in the visiblespectrum, but it is extremely reflective (white) in the near infraredspectrum. Hyperspectral imaging can identify green leafy vegetables,even if they are ground into puree form or dramatically modifiedgeometrically in a way that is not possible to identify easily visually,but is more easily identifiable in hyperspectral form. For example, toidentify the material associated with a particular region, the controlsystem can compare spectral response of a region to a spectral profileassociated with a material. The control system can determine presence ofa material by analyzing the plurality of spectral response images toidentify at least a portion in the plurality of spectral response imagesmatching specific spectral response patterns of the material's spectralprofile. In some cases where an exact match is not determined, thecontrol system can identify nearest spectral profiles to the regionalspectral response and determine a blend of materials associated with thenearest spectral profiles. This way, the control system can identify,based on regional characteristics of the plurality of spectral responseimages, a target zone in the cooking chamber that contains the material.

At step 810, the control system can configure a heating system of thecooking instrument based on the determined presence of the material. Forexample, the control system can configure the spectral powerdistribution of the heating system to specifically and directly heat theidentified material. The control system can also determine an area totarget (e.g., the target zone) with the heating system corresponding tothe particular region of the identified material. The heating system canbe configured to directionally heat the target zone. The heating systemcan be configured to emit wireless energy with a spectral powerdistribution configured to directly heat the material.

Some embodiments of the disclosure have other aspects, elements,features, and steps in addition to or in place of what is describedabove. These potential additions and replacements are describedthroughout the rest of the specification. Reference in thisspecification to “various embodiments” or “some embodiments” means thata particular feature, structure, or characteristic described inconnection with the embodiment is included in at least one embodiment ofthe disclosure. Alternative embodiments (e.g., referenced as “otherembodiments”) are not mutually exclusive of other embodiments. Moreover,various features are described which may be exhibited by someembodiments and not by others. Similarly, various requirements aredescribed which may be requirements for some embodiments but not otherembodiments.

Some embodiments of the disclosure have other aspects, elements,features, and steps in addition to or in place of what is describedabove. These potential additions and replacements are describedthroughout the rest of the specification.

1. A cooking instrument comprising: a cooking chamber; a heating systemincluding at least a tunable heating element capable of emittingwireless electromagnetic energy into the cooking chamber; an imagesensor system facing the cooking chamber capable of capturing a photo ora video of foodstuff when the heating system is at least partially on;and a control system configured to: executing a heating sequence todrive the heating system, detect, based on an image of the foodstufffrom the image sensor system, a trigger condition, wherein the triggercondition is specified by the heating sequence or a system wide threatdetection setting, and responsive to detecting the trigger condition,configuring the heating system to adjust a spectral power distributionor power intensity of the emitted wireless electromagnetic energy fromthe tunable heating element.
 2. The cooking instrument of claim 1,further comprising a marker within the cooking chamber to facilitate thecontrol system to detect, utilizing machine vision tracking andpositioning, relative location of at least a portion of the foodstuff.3. The cooking instrument of claim 2, wherein the marker is removablyattachable to the cooking chamber.
 4. The cooking instrument of claim 2,further comprising a cooking platform on which to support the foodstuffin the cooking chamber; wherein the marker is removably attachable tothe cooking platform.
 5. The cooking instrument of claim 2, wherein themarker is integral or substantially permanently affixed to the cookingchamber.
 6. The cooking instrument of claim 2, further comprising acooking platform on which to support the foodstuff in the cookingchamber; wherein the marker is integral to or substantially permanentlyaffixed to the cooking platform.
 7. The cooking instrument of claim 1,further comprising a lighting system; wherein the image sensor systemincludes an image sensor that is sensitive different types of chromaticlight produced by the lighting system; and the control system isconfigured to generate a hyperspectral wavelength-specific responseimage from the image.
 8. The cooking instrument of claim 7, wherein thelighting system and the heating system shares at least the tunableheating element and wherein the tunable heating element is aninfrared-based heating element.
 9. The cooking instrument of claim 7,wherein the lighting system includes a static monochromatic light sourceor a color tunable monochromatic light source exposed in the cookingchamber.
 10. The cooking instrument of claim 7, wherein the controlsystem is configured to determine, based on the hyperspectral responseimage, a foodstuff attribute of foodstuff in the cooking chamber as thetrigger condition.
 11. The cooking instrument of claim 10, wherein thefoodstuff attribute includes composition of the foodstuff, spatialdimension of the foodstuff, material of the foodstuff, cooked state ofthe foodstuff, phase of the foodstuff, or any combination thereof. 12.The cooking instrument of claim 1, further comprising a lighting system;wherein the image sensor system includes an image sensor that issensitive substantially only to and adapted to measure a specificmonochromatic light produced by the lighting system; and the controlsystem is configured to generate a hyperspectral wavelength-specificresponse image from the image.
 13. The cooking instrument of claim 1,wherein the control system is configured to synchronize the heatingsystem with the image sensor system such that an exposure window of theimage sensor system corresponds to when the heating system is off orwhen the heating system is substantially consistently producingelectromagnetic waves at a specific wavelength or a specific wavelengthrange.
 14. The cooking instrument of claim 1, wherein the heating systemis configured to emit the wireless electromagnetic energy from theheating element at a color temperature that matches a color temperatureconfiguration of a white-balancer of the image sensor system such thatthe heating element is usable as an illumination source when taking aphoto of the cooking chamber using the image sensor system.
 15. Thecooking instrument of claim 1, further comprising a chamber windowembedded in the cooking chamber and allowing optical light to passtherethrough; wherein the cooking chamber includes a slit therethrough;and wherein the image sensor system faces the chamber window.
 16. Thecooking instrument of claim 1, further comprising a color filter adaptedto remove spectral content corresponding to a particular wavelength orwavelength range from optical light within the cooking chamber travelingtoward the image sensor system; wherein the wireless electromagneticenergy leans toward the particular wavelength or the particularwavelength range.
 17. The cooking instrument of claim 16, wherein thecolor filter is a red cut filter or a blue light filter.
 18. The cookinginstrument of claim 1, further comprising a cooking platform adapted tosupport the foodstuff in the cooking chamber; wherein the heatingsequence includes a foodstuff searing sequence configured to drive theheating system to sear the foodstuff on a bottom surface of thefoodstuff interfacing with the cooking platform; wherein the foodstuffsearing sequence configures the heating system to emit electromagneticwaves at a specific wavelength or a specific wavelength range, whichelectromagnetic waves substantially pass through the cooking platform,cook the bottom surface of the foodstuff while substantially notpenetrating through a top surface of the foodstuff.
 19. The cookinginstrument of claim 1, wherein the image sensor system has a camerawindow with an oliophobic coating.
 20. A method of operating a cookinginstrument, comprising: illuminating, at least partially, a cookingchamber of the cooking instrument with a lighting system in a sequenceof flashes at different chromatic settings, each chromatic settingcorresponding to a lighting configuration corresponding to emission of aparticular spectrum of monochromatic light waves; capturing a pluralityof spectral response images utilizing an imaging system, each spectralresponse image with at least two spatial dimensions, wherein theplurality of images are captured respectively to the sequence offlashes, and wherein the imaging system is at least sensitive towavelengths corresponding to the different chromatic settings;determining presence of a material by analyzing the plurality ofspectral response images to identify at least a portion in the pluralityof spectral response images matching one or more spectral responsepatterns; and configuring a heating system of the cooking instrumentbased on the determined presence of the material.
 21. The method ofclaim 20, wherein said determining includes identifying, based onregional characteristics of the plurality of spectral response images, atarget zone in the cooking chamber that contains the material.
 22. Themethod of claim 21, wherein said configuring includes configuring theheating system to directionally heat the target zone.
 23. The method ofclaim 20, wherein said configuring includes configuring the heatingsystem to emit wireless electromagnetic energy with a spectral powerdistribution configured to directly heat the material.
 24. A cookinginstrument comprising: a cooking chamber; a heating system including atleast a tunable heating element capable of emitting wirelesselectromagnetic energy into the cooking chamber; a sensor exposed withinthe cooking chamber; and a control system configured to: executing aheating sequence to drive the heating system, detect, based on anopen-ended data stream of the sensor, a trigger event, and responsive todetecting the trigger event, configuring the heating sequence.
 25. Thecooking instrument of claim 24, wherein the sensor is a microphone andwherein detecting the trigger event includes monitoring a continuousaudio stream for sound of popping, boiling, sizzling, or other soundindicative of a change in phase or state of foodstuff in the cookingchamber.
 26. The cooking instrument of claim 24, wherein the sensor is avolatile organic compound sensor and wherein detecting the trigger eventincludes performing a particulate analysis to identify specific aerialmaterial associated with a change in phase or state of foodstuff in thecooking chamber.
 27. The cooking instrument of claim 24, wherein thesensor is a first sensor and the cooking instrument further comprises asecond sensor; and wherein the control system is configured to detectbased on the open-ended data stream of the first sensor and the secondsensor.
 28. The cooking instrument of claim 27, wherein the first sensoris adapted to produce a first dimension of information and the secondsensor is adapted to produce a second dimension of information.
 29. Thecooking instrument of claim 27, wherein the sensor is a camera and thetrigger event is a fire presence event, a smoke presence event, acondensing steam presence event, or any combination thereof.